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Green Bean & Arugula Salad With Ricotta Salata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.4519
Energy (kCal)467.2007
Carbohydrates (g)0.0805
Total fats (g)41.3667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes. | 2. For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel. | 3. In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    champagne vinegar 2 tablespoons - - - -
    shallot 2 minced - - - -
    extra virgin olive oil 3 tablespoons 100.8667 0.0 22.44 0.5667
    walnut oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    salt black pepper ground 100.8667 0.0 22.44 0.5667
    french haricot vert 1 1/2 1/2 trimmed 100.8667 0.0 22.44 0.5667
    baby arugula 1/2 100.8667 0.0 22.44 0.5667
    pecorino romano cheese 4 ounces 100.8667 0.0 22.44 0.5667
    nicoise olive 4 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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